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The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together

John’s Corn Tomatoes & Onions


3 T. Olive Oil
2 Onions
1 bag frozen corn
Chicken Stock
Cherry Tomatoes, sliced in half (trust your judgement on the amount)
Oregano (optional)


Heat olive oil in pan. Saute onions until lightly brown. Add frozen corn and continue to cook with onions. Occasionally deglaze bottom of pan with a splash of chicken stock. This will help the flavor and steam the corn a bit.

This is a very forgiving dish. It can be cooked quickly on high heat, or, slowly over lower heat to be timed to finish whenever the main course is ready. The trick it not to add the cherry tomatoes until the last five minutes. They’ll soften a bit but retain their color and flavor. At the end, salt to taste. John also likes to add oregano but I skip it.


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